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Close-up of a freshly baked rhubarb coffee cake with streusel topping.

Rhubarb Banana Bread with Cinnamon Swirl

This Rhubarb Banana Bread with Cinnamon Swirl is a delicious and comforting treat, perfect with a cup of coffee or tea. The tartness of rhubarb beautifully complements the sweetness of bananas, all tied together with a fragrant cinnamon swirl.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices
Calories 350 kcal

Equipment

  • loaf pan
  • medium bowl
  • whisk
  • large bowl
  • knife
  • wire rack

Ingredients
  

For the Banana Bread

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup mashed ripe bananas about 2-3 large bananas
  • 1 1/2 cups diced rhubarb

For the Cinnamon Swirl

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter melted

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour a 9x5-inch loaf pan.
  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

Make the Batter

  • In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  • Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
  • Fold in the mashed bananas and diced rhubarb.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined; do not overmix.

Assemble and Bake

  • For the cinnamon swirl, combine sugar, cinnamon, flour, and melted butter in a small bowl.
  • Pour half of the banana bread batter into the prepared loaf pan, then spoon half of the cinnamon swirl mixture over the batter.
  • Swirl gently with a knife, then top with the remaining batter and the rest of the cinnamon swirl mixture.
  • Swirl again, then bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
  • Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

For extra flavor, you can add a handful of chopped nuts like walnuts or pecans to the batter.